PGDip Food Science

Year 1

(Award available for year: Postgraduate Diploma)

Learning outcomes

On completion of the programme students should have shown evidence of being able:

- to demonstrate an understanding of concepts, information and techniques in the field of food science as informed by research/scholarship in the discipline, including knowledge of:
> the techniques and role of food preservation and processing operations;
> the biochemical and chemical atributes and reactions of the major food components;
> the factors impacting on food safety;
> the effect of food processing on nutritional quality and understanding of the role of processed foods in the diet;
> physical chemical aspects of foods and the food matrix.
> the chemisty of food flavours and colourings;

- to exhibit competence in the exercise of generic and subject-specific intellectual abilities, including the ability to:
> critically evaluate current research, research and advanced scholarship relevant to nutrition using concepts from scholarly reviews and primary sources of information;
> demonstrate an understanding of the provisional nature of information and allow for competing and alternative explanations;
> demonstrate an understanding of the scientific method of enquiry and understand the principles of hypothesis-lead research;
> apply their knowledge and understanding to solving complex problems by collecting and evaluating appropriate information, and use it creatively to suggest innovations or make decisions;

- to demonstrate ability in the use and evaluation of research methods and techniques standard to the food science discipline, including a theoretical and practical understanding of:
> laboratory methods used in understanding nutrient content of foods, and the effect of processing on nutrient content;
> laboratory methods used in understanding the composition of foods;
> Health and Safety practices, including risk assessment in laboratory settings;
> to apply research skills to generate complex primary data as part of an individual research project;

- to take a proactive and self-reflective role in working and to develop professional relationships with others, including Self-evaluation of skills and competences leading to a personal development plan in terms of:
> generic graduate skills;

Additional specialist knowledge and skills will be directed by option choices.

Transferable (key) skills

Masters (Taught), Postgraduate Diploma & Postgraduate Certificate students will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme the skills necessary to undertake a higher research degree in aspects of Food Science or relevant disclipline and/or for employment in a higher capacity in the food industry, including demonstration of:

- autonomy, self direction, initiative and effective decision making in complex and unpredictable situations;
- effective self-planning in order to prioritise and manage time and resources effectively;
- effective team work and leadership where applicable;
- effective communication with individuals or groups using a range of methods and media;
- effective use of ICT methods for gathering, evaluating, analysing and presenting information and data;
- effective dissemination of research findings though an individual literature review, an oral presentation and an oral examination;
- evaluating their own achievement using reflective practice;
- independent learning and the ability to work in a way which ensures continuing professional development;
- critical engagement in the development of professional/disciplinary boundaries and norms.

Assessment

Achievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in:
- demonstrating an ability to conduct independent in-depth enquiry within the discipline;
- drawing upon appropriate research and skills to reach reasoned conclusions and make judgements in a specialist area;
- critical evaluation of the scientific evidence base underpinning food science, being aware of the limitations of methodology or data.